Red pepper & cherry tomato tian

Red pepper & cherry tomato tian
  • Serves: 4
  • Prep time: 20 minutes
  • Cook time: 10 minutes
  • Ready in: 30-60 Minutes
  • Difficulty Rating: 1
  • Suitable for vegetarians
  • Syns per serving:

Perfect for picnics and lunchboxes, cut the tian into wedges for fast alfresco food that everyone will love.


  • 5 large eggs, separated
  • 2 whole eggs
  • 12 cherry tomatoes, halved or quartered
  • 1 roasted red pepper in brine from a jar, drained and roughly chopped
  • 200g shelled garden peas, fresh/frozen
  • 110g soft goats’ cheese, crumbled
  • 15g basil leaves, finely shredded
  • Low-calorie cooking spray


  1. In a large bowl, lightly beat together the 5 egg yolks and 2 whole eggs. In a separate clean bowl, use an electric whisk to beat the egg whites until stiff. Add the whites to the yolks and fold together gently, keeping it light and fluffy.
  2. Fold in half the cherry tomatoes, half the red pepper, half the peas, half the cheese and half the basil. Season lightly.
  3. Preheat your grill to high. Spray a medium non-stick frying pan with low-calorie cooking spray and place over a medium heat.
  4. Add the egg mixture to the pan and spread evenly. Cook for about 5 minutes, or until golden underneath. Scatter over the remaining ingredients, then place the pan under the grill and cook for a further 2 minutes.
  5. Remove from the grill and, when cool, cut into 8 equal-size wedges. Serve 2 wedges per person.

Tip: If using frozen peas, thaw before adding to the dish.

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